Infallible Pan Seared Steak

A quick and easy steak recipe, that can work for a $10 New York Steak, to a $100 Wagyu Filet Mignon. I have made this recipe over and over again, and every time it has turned out great.

Step 1: Season the Steaks

Season generously with salt and pepper, and then flip and season the other side as well. Once you have spilled ample amounts of salt and pepper onto the cutting board, you can take each steak and roll it on the cutting board to make sure the sides are seasoned. Allow the steaks to rest until they are room temperature. You don't want to put a cold steak on a hot pan, because it can ruin the crust.

Step 2: Prepare your Pan

I have tested lots of different methods, and I have found that the best thing to sear your steak in is Clarified Butter/Ghee. You need to use an oil with a high smoke point, because you want to get your pan very hot so the steaks can develop a nice crust. I find that things like Grapeseed Oil don't add any flavor, but also regular butter has too low of a smoke point so it will get burned. Be careful never to use olive oil, because the smoke is toxic to inhale, and it has a relatively low smoke point. Put your stove on high, and dd a good scoop of ghee to the pan. Tilt the pan so it covers the whole bottom.

Step 3: Sear your Steaks

Add your room temperature steaks to the pan. The pan should be hot enough that you hear a nice sizzle as the steak touches the pan. Allow your steak to sit there for about a minute, until it has developed a nice deep brown crust.

Step 4: Flip the Steaks

Flip the steaks over, and take a look at the amazing crust. You can let the other side sear for a similar amount of time (I won't give exact time amounts, because each stove is different.) After it has been a similar amount of time, feel free to use tongs and take a peek at the other side to make sure you have that crust.

Step 5: Garlic & Rosemary Basting

Add about 10 cloves of peeled garlic, and a handful of rosemary to the pan, along with a full stick of butter. Trust me, you want to use the entire stick. It might seem like a lot but it is essential for this step. Once the butter has melted, you can tilt the pan so all of the now garlic and rosemary infused butter goes to one edge of the pan. Grab a large spoon, and continuously spoon butter over the top of the steak. You don't want any of the steaks to get dry, so make sure you keep doing this for a few more minutes. Keep doing this, and checking the internal thermometer after a few minutes to see if they are ready. I have included a chart so you can tell what temperature is good.

Tip: Avoid cutting into your steak before its ready. All of the juices you basted it in will spill out, releasing a lot of its flavor.

Step 6: Resting

Once the steaks are cooked to your liking, you can rest them on a cutting board. Add the garlic and rosemary from the pan on top of the steaks, so they can get as much flavor as possible. Rest them for about 15 minutes. This actually makes a big difference, and they keep cooking in their own internal heat as this happens, so it is an important step. The flavors will be much stronger if you rest your steak rather than just cutting into it right away.

Step 7: Enjoy

This steak was a bit rarer than I usually like it, but still delicious. Make sure to cut your steak across the grain so each cut is more even.